Try and resist a second helping of this warming casserole. Serve with thick slices of toasted bread.
Ingredients
- 35g (1¼ oz) porcini mushrooms
- 900g (2lb) braising steak, cut into 2.5cm (1in) cubes
- 25g (1oz) plain flour
- 4tbsp sunflower oil
- 100g (4oz) streaky bacon, chopped
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 500ml (18fl oz) red wine
- 600ml (1pt) beef stock
- 1 bay leaf
- 2tbsp tomato purée
- 400g (14oz) chestnut mushrooms, halved
WEIGHT CONVERTER
Method
- Soak the porcini in 50ml (2fl oz) boiling water and set aside. Meanwhile, toss the beef in the flour and set to one side.
- Heat half the oil in a large casserole dish and add the bacon. Fry over a medium heat for 5 mins until lightly crisped. Remove from the pan with a slotted spoon and set to one side. Add the remaining oil and cook the beef in 2-3 batches over a medium heat until well browned. Remove from the pan with a slotted spoon.
- Add the onion and cook for 5 mins, then add the garlic and cook for a further 2 mins. Add the red wine, bring to the boil and simmer for 2 mins. Return the beef and bacon to the pan, add the stock, bay leaf and tomato purée. Bring to the boil, reduce the heat and simmer for 1½ hrs.
- Now add the chestnut mushrooms and porcini to the pan, along with the soaking liquid and cook for a further 45 mins. Serve straight from the pan, spooned over thick, toasted slices of bread, drizzled with a little olive oil and scattered with fresh herbs if you like.
Top Tip for making Beef and wild mushroom casserole
To give the dish a spicy kick, add a pinch of cayenne pepper to the flour when you toss the beef.
Read our tried and tested reviews of the best slow cookers.
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